Besh barbecue shrimp from My New Orleans: The Cookbook by John Besh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on February 08, 2016

    I was able to get fresh whole Louisiana gulf shrimp from Fish in Sausalito, so I decided to make this for my indulgent Super Bowl dinner. New Orleans-style barbecue shrimp really has nothing to do with the grill or barbecue as far as I can tell. Anyway, I had plenty of heads and shells after cleaning my 2lbs, so I made a double batch of the shrimp sauce base (as Besh says it freezes well). You could really taste the shrimp in the finished sauce and the shrimp themselves were tasty and sweet. Served with toasted French bread to mop up the delicious sauce as suggested in the book.

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